Low-Carb Snacks to Make at Home

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Low-Carb Snacks to Make at Home

Overview

Carbohydrates--from such foods as potatoes and grains--serve as a source of energy. Your body stores as fat any carbohydrates you eat that are not used during the course of a day. Carbohydrates in the bloodstream increase insulin production which, in turn, converts carbohydrates to fat. A diet low in carbohydrates may help promote weight loss.

Protein Snacks

Include proteins as low-carbohydrate snacks. Proteins are another source of energy and do not cause high fluctuations in blood sugar. They also help keep you feeling full longer. Lean meats are high in protein and contain virtually no carbohydrates. A roll-up made with a slice of lunch meat or a can of tuna mixed with a little mustard and stuffed into a piece of celery are both low-carb snacks. Have hard-boiled eggs on hand for snacks. Eggs contain a high amount of cholesterol: If you are following a low-cholesterol diet, you may want to limit your consumption to only one per day unless you eat only the white, which contains no cholesterol. Beans are another option, including hummus (made from garbanzo beans), bean dip and edamame.

Fatty Snacks

Do not avoid fatty foods. Foods with a high fat content can be nutritious low-carb options, although they may also be high in calories. Snacks that are somewhat fatty take longer to digest and keep you feeling full longer. Cheese is a good example, but it does contain saturated fat, which may contribute to high cholesterol. If you choose to snack on a high-fat food, select foods containing healthy fats. Add nuts and nut butters, olives and avocados to your list of snacks.

Carbohydrate Snacks

Choose your carbs carefully. Foods that have a high glycemic index digest slowly and do not cause a spike in blood sugar. Since their nutrients are released into the bloodstream more slowly they do not promote weight gain. Whole grains have a low glycemic index. Choose snack crackers made with whole grains. Most vegetables are low-glycemic carbohydrates. Make a snack tray with carrots, celery, broccoli, cauliflower and tomatoes.

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About this Author

Christine Lehman holds a master's degree in zoology and a Ph.D. in biology and works as an environmental toxicologist. She began writing chapters for scientific books and papers for peer-reviewed journals in 1997.